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Sautéed broccoli with peanut sauce

Sautéed Broccoli with Peanut Sauce

By Colleen Murphy (revised)

Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time. Prep Time: 15 minutes

Servings 4

  • 4-6 cups broccoli florets (2-inch pieces)
  • 2 T toasted sesame oil
  • 1 cup slides red bell pepper
  • ½ cup sliced yellow onion
  • 3 cloves garlic, chopped
  • 3 T smooth natural peanut butter
  • 2½ T reduced-sodium tamari
  • 2 T rice vinegar
  • 1 T light brown sugar or coconut sugar
  • 1/2 tsp. chili paste or Sriracha (optional)
  • 1/4-1/2 c. water
  • 1 T toasted sesame seeds

•    Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover, and cook until tender-crisp, 3 to 4 minutes.
•    Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper, onion, and garlic; cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the steamed broccoli and cook, stirring, for 3 minutes.
•    Whisk peanut butter, tamari, vinegar, sugar, water and chili paste in a small bowl until smooth. Stir into the vegetables. Cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with sesame seeds.
May add mushrooms, carrots, or other favorite veggies. Serve over rice or quinoa if desired. Vegan, Vegetarian, Gluten-Free and Low Carb.